"Childhood is not preparation for life. It is life." ~ James, age 9
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
This Wednesday was the birthday of two of our grandchildren… our grandson got the best birthday present ever when his birthday buddy cousin was born on his 5th birthday. Now both of them have passed that landmark…6 and 11 this year. We gave our granddaughter the Singer sewing machine I got when I was her age…pretty amazing how solid and well built it is, like a real sewing machine in miniature but controlled by a hand crank so a child can use it. It will be fun to see what treasures she comes up with.
RECIPE OF THE WEEK
I love fresh corn on the cob and when I saw this weeks recipe for linguine and buttery corn I couldn't resist. Turns out it was for good reason… it was delicious! The original recipe calls for goat cheese with it, which I am sure would be wonderful, but it was also great without it.
LINGUINE WITH BUTTERY CORN AND SCALLIONS
- 16 ounces linguine
- Kosher salt
- 5 tablespoons butter
- 1 large bunch scallions, sliced, greens and whites separated
- Black pepper
- Corn kernels from 4 ears of corn
- 2 tablespoons chopped fresh parsley
- Soft goat cheese, if desired
Cook pasta according to package directions. Reserve about a cup of pasta water, then drain and return pasta to pot.
Meanwhile, heat half the butter in a large skillet over medium heat. Add scallion whites and season with salt and pepper. Cook, stirring frequently, until scallions are just tender, 3-4 minutes. Add corn, toss to coat and cook until just tender, 2-3 minutes more.
Add pasta, about 2/3 cup pasta water and remaining butter to pan and toss to combine. Add additional water to loosen the sauce if necessary. Fold in scallion greens and parsley. Serve dolloped with goat cheese and more parsley if desired.